Zombie Punches

Although its exact origins are disputed, the Zombie was made famous by the efforts of Donn Beach. This masterpiece has evolved since its first incarnation in 1934 into a complicated puzzle that has put a permanent hex on both bartenders and tikiphiles alike. We proudly offer a selection of our favorite versions of this legendary classic. We strongly advise you to drink and enjoy this VERY slowly. Limit one per guest.

Guyanese Zombie

2 oz demerara rum
1 oz pineapple juice
1 oz honey syrup
1 tsp cream of coconut
.5 oz fresh lime
Float of 151 demerara.
Serve in goblet with crushed ice.  Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.

Reposado Zombie

1.5 oz tequila reposado
1 oz absinthe
1 oz pineapple juice
0.5 oz passionfruit syrup
0.5 oz lime
0.5 oz agave syrup
Float 151 overproof rum.
Shake it all and pour into glass with crushed ice. Garnish with pineapple.

Zombie (Trader Vic)

1 oz Jamaican Rum
2 oz Puerto Rican Rum
1/2 oz 151 Demerara Rum
1 oz Orange Curacao
1 oz Lemon
1 oz Orange Juice
1/2 oz Grenadine
1 dash Pernod
Mix in a mixing glass with a large piece of ice; stir well and pour over cracked ice in a 14/16 oz. Tiki Mug. Serve with straw.
“Why people drink them I don’t know…Personally, I think it’s too damn strong, but people seem to like it that way” – Vic Bergeron (aka Trader Vic)

Zombie (1956)

3/4 oz. fresh lime juice
1/2 oz. grapefruit juice
1 1/2 oz. unsweetened pineapple juice
1/4 oz. Falernum
1 1/4 oz. Puerto Rican gold rum
1 oz. Jamaican dark rum
1 oz. 151-proof Demerara rum
3/4 oz. Maraschino liqueur
1/4 tsp. Grenadine
2 dashes Angostura bitters
6 drops Pernod
Shake everything well with crushed ice and pour into a Zombie glass. Garnish with a mint sprig.

Zombie (1950)

1 oz. unsweetened pineapple juice
1 oz. fresh lemon juice
1 oz. fresh lime juice
1 oz. passion fruit syrup
1 dash Angostura bitters
1 oz. gold Puerto Rican rum
1 oz. 151 Demerara rum
1 oz. white Puerto Rican rum
Dissolve sugar in lemon juice. Shake everything well with crushed ice and pour into a Zombie glass. Garnish with a mint sprig.
*Recipe from “Barbecue Chef,” a self-published manual by Louis Spievak (1950). This recipe was supposedly provided to Spievak by Donn Beach himself, and was reproduced in “Beachbum Berry’s Intoxica!” by Jeff Berry. In Berry’s subsequent book “Sippin’ Safari,” the author suggests that Spievak may have made up this recipe himself because it does not resemble Don’s confirmed recipes for the Zombie.

Zombie Punch (1934)

1 dsh Angostura bitters
1/2 oz Donn’s mix #2
3/4 oz lime juice
3/4 oz Zombie mix**
1 1/2 oz Appleton’s V/X
1 1/2 oz Ron del Barrilito
1 oz Lemon Heart 151
-shake & strain with 3 ice cubes & strain into a tiki mug with crushed ice
-garnish with a mint sprig

*circa 1934 by Donn the Beachcomber for his restaurant in Hollywood CA
** Painkiller Zombie Mix:  4 falernum: 2 grenadine: 1 absinthe

“I originated and have served this ‘thing’ since 1934…Anyone that says otherwise is a liar!” – Donn Beach (aka Don the Beachcomber)